RECIPES
Flax Tahini Sauce with chicken
Canfield Sauce Hot BBQ chicken
Flax Tahini Sauce with chicken
- 16 oz Flax Tahini Sauce
- 1 tablespoon honey
- 1 clove garlic, minced
- 2 teaspoons minced fresh ginger
- 2 teaspoons butter, or as needed
- 3 pounds skinless, boneless chicken breast halves, cut into cubes, or more to taste
- 1 teaspoon sesame seeds, or as desire
Poland Sauce Sweet BBQ chicken
Canfield Sauce Hot BBQ chicken
Flax Tahini Sauce with chicken
- 16 oz Poland Sauce
- 1 tablespoon grated fresh ginger root
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon ground cayenne pepper (optional)
- 1 teaspoon ground paprika (optional)
- 5 pounds skinless chicken thigh or wings
Canfield Sauce Hot BBQ chicken
Canfield Sauce Hot BBQ chicken
Heart Blast 3 Sauce Hot BBQ chicken
- 16 oz Canfield Sauce
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 small bunch cilantro, chopped, or to taste
- 1 1/2 teaspoons dried oregano
- 5 pounds skinless chicken thigh or wings
Heart Blast 3 Sauce Hot BBQ chicken
Sauceeino House Sauce Slow Cooker Beef Pot Roast
Heart Blast 3 Sauce Hot BBQ chicken
- 16 oz Heart Blast 3 Sauce
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 small bunch cilantro, chopped, or to taste
- 1 sprig fresh rosemary.
- 1 1/2 teaspoons dried oregano
- 5 pounds skinless chicken thigh or wings
Citrus Dijon Sauce Mango Salad
Sauceeino House Sauce Slow Cooker Beef Pot Roast
Sauceeino House Sauce Slow Cooker Beef Pot Roast
- 16 oz Citrus Dijon Sauce
- 1 mango - peeled, seeded, and chopped
- 1/4 cup finely chopped red bell pepper
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 1 fresh jalapeno chile pepper (optional), finely chopped
- 8 ounces frozen, peeled, cooked shrimp
- 4 ounces frozen imitation crabmeat
Sauceeino House Sauce Slow Cooker Beef Pot Roast
Sauceeino House Sauce Slow Cooker Beef Pot Roast
Sauceeino House Sauce Slow Cooker Beef Pot Roast
- 16 oz sauceeino House Sauce
- 1 (5 pound) bone-in beef pot roast
- 8 ounces sauceeino House sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
1 tablespoon butter - 2 tablespoons vegetable oil
- 1 tablespoon tomato paste
- 3 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 sprig fresh rosemary.
Nene Lime sauce Grilled Salmon
Sweet & TTT Sauce sauceeino Ribs
Youngstown Sauce sauceeino Ribs
- 16 ounces Nene Lime Sauce
- 3 1/2 pounds salmon fillets
- salt to taste
- 2 tablespoons chopped cilantro
- 1 fresh jalapeno chile pepper (optional), finely chopped
- 1/4 cup lime juice
- 1/4 cup orange juice
Youngstown Sauce sauceeino Ribs
Sweet & TTT Sauce sauceeino Ribs
Youngstown Sauce sauceeino Ribs
- 8 pounds pork spareribs
- Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook the sauce saucepan in over medium heat for approximately 20 minutes.
- Cut the ribs between the bones and place in a baking pan. Pour 16 ounces Youngstown sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
Sweet & TTT Sauce sauceeino Ribs
Sweet & TTT Sauce sauceeino Ribs
Sweet & TTT Sauce sauceeino Ribs
- 8 pounds pork spareribs
- Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Cook the sauce saucepan in over medium heat for approximately 20 minutes.
- Cut the ribs between the bones and place in a baking pan. Pour 16 ounces Sweet & TTT sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.
Lugina Sauce Chicken Masala
Summer Delight Sauce Souvlaki pork
Sweet & TTT Sauce sauceeino Ribs
- 16 ounces Lugina Sauce
- 1 (14.5 ounce) chopped tomatoes
- 4 tablespoons plain yogurt
- 2 cloves garlic, roughly chopped
- 1 (1 inch) piece ginger, coarsely chopped
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- salt and freshly ground black pepper to taste
- ¼ cup water
- 3 tablespoons chopped fresh cilantro
Boardman Sauce Lebanese Chicken
Summer Delight Sauce Souvlaki pork
Summer Delight Sauce Souvlaki pork
- 16 ounces Boardman Sauce
- 4 tablespoons plain yogurt
- 2 cloves garlic, chopped
- 2 tablespoons vegetable oil
- 1 Potato, chopped
- 1 onion, chopped
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces or 3 pounds skinless chicken thigh
- salt and freshly ground black pepper to taste
- 1 cup water
- 3 tablespoons chopped fresh Basil
- 1 fresh Parsley (optional), finely chopped
Summer Delight Sauce Souvlaki pork
Summer Delight Sauce Souvlaki pork
Summer Delight Sauce Souvlaki pork
- 16 ounces Summer Delight Sauce
- 4 pounds pork tenderloin, cut into 1 inch cubes
- 2 medium yellow onions, cut into 1 inch pieces
- 2 green bell peppers, cut into 1 inch pieces
- 2 Zucchini, cut into 1 inch pieces
- 1 teaspoon dried oregano
- 3 cloves garlic, crushed
- Let pork marinate in the Summer Delight Sauce refrigerator for at least 1 day,
- Cook about 5 minutes longer, until pork is cooked through and juices run clear. Outdoor grill for medium heat
RECIPES
Pineapple Habanero with chicken
Heart Blast 1 Salmon With Orange Glaze
Heart Blast 1 Salmon With Orange Glaze
- 16 oz Pineapple Habanero Sauce
- 1 clove garlic, minced
- 2 teaspoons minced fresh ginger
- 1/4 cup orange juice
- 1 small bunch cilantro, chopped, or to taste
- 1 1/2 teaspoons dried oregano
- 5 pounds skinless chicken thigh or wings
Heart Blast 1 Salmon With Orange Glaze
Heart Blast 1 Salmon With Orange Glaze
Heart Blast 1 Salmon With Orange Glaze
- Heart Blast 1 Sauce
- 1/2 cup orange marmalade
- 1 tablespoon grated fresh ginger root
- 3 tablespoons white rice vinegar (or other white vinegar)
- 1 pound boneless, skinless salmon fillet, cut in four pieces
- 6 scallions, thinly sliced with green (optional)
- 1/4 cup toasted sesame seeds (optional
- Combine marmalade, 8 oz Heart Blast 1 sauce, ginger, vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame
Pepperocurry Sauce Flank Steak
Heart Blast 1 Salmon With Orange Glaze
Warren Sauce Spicy Chipotle Grilled Shrimp
- 16 ounces Pepperocurry Sauce
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, crushed
- 1 (1 1/2-pound) flank steak
- 1 bunch fresh basil
- Whisk 8 ounces Pepperocurry Sauce with garlic, crushed grated ginger, paste in a shallow dish. Set aside.
- Puncture flank steak several times with a fork and place in the vinegar mixture. Cover and marinate at room temperature for 1 hour.
- Preheat an outdoor grill for high heat, and lightly oil the grate.Place steak on the grill and basil on top of steak.
Warren Sauce Spicy Chipotle Grilled Shrimp
Warren Sauce Spicy Chipotle Grilled Shrimp
Warren Sauce Spicy Chipotle Grilled Shrimp
- 16 ounces Warren Sauce
- 1/4 cup lime juice
- 1 tablespoon freshly grated ginger
- 2 pounds uncooked medium shrimp, peeled and deveined
- Whisk 8 ounces Pepperocurry Sauce with garlic, crushed grated ginger, paste in a shallow dish. Set aside.
- Puncture flank steak several times with a fork and place in the Saucer mixture. Cover and marinate at room temperature for 1 hour.
Austintown Sauce Fruited Chicken Salad
Warren Sauce Spicy Chipotle Grilled Shrimp
Austintown Sauce Fruited Chicken Salad
- 16 ounces Austintown Sauce
- 4 skinless, boneless chicken breast halves - cooked and diced
- 1 stalk celery, chopped
- ½ onion, chopped
- 1 small apple - peeled, cored and chopped
- ⅓ cup golden raisins
- ⅓ cup seedless green grapes, halved
- ½ cup chopped toasted pecans
- ⅛ teaspoon ground black pepper
- In a large salad bowl combine 8 ounces Austintown Sauce the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, Mix all together, tossing to coat. Salad is ready to serve!
Columbiana Sauce Pork Tacos
Warren Sauce Spicy Chipotle Grilled Shrimp
Austintown Sauce Fruited Chicken Salad
- 16 ounces Columbiana Sauce
- 2 pounds pork tenderloin, cut into 1/2 inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, mincedr
- 1 tablespoon Oregano Leaves
- Mix all ingredients 8 ounces Columbiana Sauce in small bowl. Place pork in large resealable plastic bag. Add marinade mixture; turn to coat well. Massage marinade into pork for 5 minutes.
- Bake 30 minutes or until desired doneness.
Sauceeino Dressing Fattoush
Sauceeino Dressing Fattoush
Sauceeino Dressing Fattoush
- 8 ounces Sauceeino Dressing
- 2 cups romaine lettuce
- 2 tomatoes, chopped
- 2 small cucumbers, peeled and diced
- 1 green bell pepper, chopped
- 1 cups radishes
- 2 tomatoes, chopped
- 2 small cucumbers, peeled and diced
- 1 green bell pepper, chopped
- 3 green onions, minced
- 15 fresh mint leaves, chopped
- 1/4 cup chopped fresh parsley
Sauceeino House Kafta (BBQ)
Sauceeino Dressing Fattoush
Sauceeino Dressing Fattoush
- 16 ounces Sauceeino House Sauce
- 1 1/2 pounds lean ground beef
- 1 medium onion, grated
- 1/2 cup green bell pepper finely chopped.
- 1/2 cup finely chopped fresh parsley
- 6 wooden or metal skewers
- Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.
5% Off Flax Tahini
A creamy blend of Tahini (sesame seed paste), garlic, flax seeds, parsley and spices. Delicious and cooling with Beef Shawarma or any other Middle-Eastern dish. You could use it on salad too! gf, vgn
1 oz $1.00
8 oz $5.75
16 oz $10.25